THE RURAL NEW-YORKER 
190?. 
531 
either in simple salads, or cooked so as to 
lose no particle of their individual flavor. 
In the matter of fruits, too, be sure you 
will find them best appreciated when 
served simply. Fruits ripened wholly in 
the sun, and served almost from tree to 
table, have a flavor entirely distinct from 
the shriveled product of city stalls. Wild 
berries particularly will be relished, since 
when obtainable at all in city markets they 
will necessarily have traveled some dis¬ 
tance, with consequent loss of flavor and 
freshness; and with the aroma of the very 
woods about them they will be a happy 
change from the more common cultivated 
fruits. With these, and custards made 
from country milk, rich and wholesome, 
you will not need to touch upon the long 
list of fanciful desserts or complicated 
entrees, which possibly your guests have 
fled from the city to escape. Be generous 
also with cream, since you receive its 
equivalent in time and strength saved 
from preparing unsatisfactory substitutes, 
as well as in the appreciation and restored 
health of your guests. Even in the matter 
of flowers for your table be simple. In¬ 
stead of sacrificing the aristocrats of your 
garden, imported perhaps from some city 
greenhouse, give the city guests the dainty 
blossoms from your country by-ways, and 
be sure they will find a welcome in their 
eyes as well as in their hearts. 
MAUDE E. S. HYMERS. 
The Canning Season. 
The season of canning and preserving* 
coming as it does in the very height of 
the warm weather, is looked forward to 
with dread by most housewives. And 
yet when the shelves are well stored with 
rows of glass jars of tempting dainties, 
the housewifely spirit predominates and 
the weary toil is forgotten in the pleasure 
of its achievements. That there is an 
"easy way to do everything” holds true 
in this case as in many others if one but 
takes the trouble to discover it, and de¬ 
spite the opinion of many women to the 
contrary the easy way is very often as 
good as, if not better than the more la¬ 
borious and tiinehonored method. 
The canning of small fruits such as 
strawberries, raspberries, blackberries and 
cherries, is now an easy matter. Many 
people object to washing the softer fruits, 
saying it crushes and softens them, yet 
a consideration of the manner in which 
they are gathered and shipped will con¬ 
vince one that washing is necessary to 
cleanliness. As the berries are looked 
over place them lightly in a colander or 
deep sieve; fill a receptacle, large enough 
to admit the colander, with water, and 
very gently lower the fruit into it; after 
a moment remove it carefully and al¬ 
low the water to drain out. If the fruit 
seems very dusty or sandy repeat in fresh 
water. Now fill the glass jars with the 
fruit, pour over it enough hot syrup to 
fill the jars, and fit on the covers care¬ 
fully. Have on the stove a deep recepta¬ 
cle, large enough to hold all the cans, 
full of hot water. In this place the cans 
so that they do not touch and so that 
there are two or three inches of water 
over their tops, bring to the boiling point, 
and then let stand until the water is cold. 
It is generally most convenient to prepare 
the fruit during the day, and to make the 
syrup and do the sealing while preparing 
the evening meal, as the fruit can then be 
allowed to stand on the stove until morn¬ 
ing, when it should be removed from the 
water and the tops examined. Fruit 
canned in this way is delightfully fresh 
in flavor and perfect in appearance, and 
keeps well, as has been proven by repeat¬ 
ed trials. This is so much easier than 
the weary standing and filling of cans 
over a hot fire, that everyone should give 
it a trial and be convinced. Larger fruits 
may be canned in the same way, but with 
an additional boiling of about an hour. 
Vegetables are very easily canned and 
"help out” in a most acceptable manner 
during the Spring days when it is so 
difficult to find variety for the menu. Peas 
and string beans should be prepared as 
for immediate use, and put into cans 
which are then filled with cold water to 
which is added one teaspoonful of salt; 
they should be put into cold water, 
brought to the boiling point, boiled for 
two hours, and then allowed to cool in 
the water. Corn should be cut from the 
cob, pounded with a wooden masher until 
every kernel is slightly crushed, and 
pressed into the cans until the milk cov¬ 
ers it and fills the cans. This should be 
cooked three hours. 
If a large tin tank or boiler is used for 
the canning it must be supplied with a 
false bottom, over which a thick cloth 
should be spread before putting in the 
cans. Some of the water must be dipped 
out until the cans are arranged, and then 
poured back; it is very important to have 
the cans well covered with water. The 
most convenient thing for this purpose is 
a dishwasher; the cans are placed in the 
dish cylinder and lowered into the water 
as in washing dishes. I find this espe¬ 
cially good for canning corn; the expan¬ 
sion of the heat frequently drives tiny 
particles of the corn between the rubber 
and the cover, preventing the can from 
sealing, so when the boiling is done I lift 
out the cans, remove the covers and wipe 
carefully, and then return to the hot water 
to seal. In this way I seldom lose a 
can of corn, though some people find it 
difficult to keep. 
For the jelly making a convenient jelly 
bag is a great help. The best one con¬ 
sists of a conical bag of white flannel 
with a wide hem at the top through which 
is run a stout wire. Put two hooks on 
the lower side of a shelf from which to 
suspend the bag and set a stone jar on the 
shelf beneath to catch the juice. Cook 
the fruit thoroughly and pour into the 
bag; let stand over night, and the fruit 
will be drained dry, while the juice will 
be much clearer than when the fruit is 
pressed or squeezed. 
The making of the many kinds of pre¬ 
serves and marmalades is more trying 
work, but even that may not be the dread¬ 
ed task it often is when performed over 
a hot stove. When there is no place to 
cook these things but the kitchen range, 
the housewife will do well to get one 
of the little oil cookers having one burner, 
and which can be purchased for half a 
dollar; over this handy little lamp the 
preserves may be made with comparative 
comfort. 
Seal the glasses of jelly and marmalade 
with paraffin. It is easy and sure, and 
'not expensive, as it may be carefully 
cleaned in fresh water when the glass is 
opened, and melted for use again. Ex¬ 
pend your energy in making a great many 
dainties in the easiest manner, instead of 
in making a few in the hardest way. 
ALICE M. ASHTON. 
Baking for Two. 
To make crust for one pie is often a 
troublesome thing for young housekeep¬ 
ers. Here is a simple rule and one that 
will not fail. Put in your mixing bowl 
one cupful of flour, ^ cup of shortening, 
pinch of salt, if you want the crust flaky, 
chop all together with a knife, then add 
water to make just wet enough to handle 
nicely and roll out. If you do not want 
it flaky rub together with your hands, 
then add the little water and stir with a 
knife; do not handle too much. I never 
have a failure with this rule. This makes 
one large pie. 
Tea biscuit for one or two people; 
Take three cupfuls flour, three teaspoon¬ 
fuls baking powder, one teaspoonful of 
salt, one large tablespoonful of shorten¬ 
ing; sift flour, salt and baking powder 
all together, then add shortening and rub 
well into the flour with the hands. Then 
add one cupful of milk or water; mix 
quickly and soft, just to roll out about 1% 
inch thick; cut out with small cake cutter 
and bake in a quick oven. p. A. e. 
Thou art not rich, thou art not poor, 
Thy fortune keeps the middle way; 
No ills thy strength cannot endure, 
Apportioned to the passing day. 
Thou art not young, thou art not old. 
Yet, calm, thou seest thy years depart; 
And joys are thine, a thousandfold— 
Because thou hast the Thankful Heart. 
—Edith M. Thomas. 
The Bookshelf. 
A Handbook for Farmers and Dairy¬ 
men, by F. W. Woll. This is the fourth 
edition of this very useful work, revised 
and brought up to date, and with much 
additional matter. It contains an aston¬ 
ishing amount of information of the sort 
every farmer needs, and connected with 
every branch of agriculture. The tables 
giving composition of foods and their 
feeding values, components of feed rations, 
and average weights of concentrated feed¬ 
ing stuffs, will be found very useful to 
dairymen. The subjects touched on are 
very numerous, and will settle many a 
disputed point. Published by John Wiley 
& Son, New York; price $1.50. 
We always find some wholesome wis¬ 
dom in the Atchison Globe; here is what 
the Kansas philosopher says about farm¬ 
ers : 
We have lately thought of printing a list 
of the “best farmers” of Atchison County, 
but they are so numerous that we find great 
difficulty in securing a complete list. The 
fact is, the country is full of good farmers; 
in the country, the proportion of good peo¬ 
ple is very large. The great men of the 
nation, or certainly eight-tenths of them, 
come from the country. Let the country 
hoys prepare themselves for the time when 
they will occupy the big positions in the 
cities. 
And there is no better preparation tha* 
industry, fairness and general good conduct. 
Let them neglect no opportunity to inform 
themselves. And no preparation will do 
them more good than politeness and help¬ 
fulness toward their parents. 
* 
"One of the uses of education,” said 
young Mr. Quimby, as quoted by the 
Youth’s Companion, when he settled down 
on his newly-acquired farm to put his 
agricultural studies into practice, “is the 
ability to turn everything to account.” 
Having delivered himself of that wisdom, 
he procured a board and painted a sign 
upon it and nailed it on one of his pear 
trees, where all might read: 
“These trees and pears are infested 
with Sciurus Hndsonius. 
“The owner considers that this notice 
frees him from responsibility for the fate 
of any persons who disregard the warn¬ 
ing.” 
All that year luscious pears hung un¬ 
guarded from Mr. Quimby’s orchard 
boughs—Sheldons, Bartletts, Clapp’s Fa¬ 
vorites, and other choice varieties. Hun¬ 
gry boys stood just outside the fence 
and eyed them, but none intruded. 
“What are ‘skurrus hudsonnicusses’?” 
they asked Mr. Quimby, fearfully. 
“Little red things that eat into the 
pears and devour the seeds. They are 
fearfully destructive,” said Mr. Quimby, 
in his most learned tone. “One oannot 
be eaten and live.” 
Later, when the pears had all been 
picked and sold, one of the small boys 
mustered courage to put the question to 
the school teacher, who looked it up in 
the dictionary. 
“They are red squirrels,” she an- 
•'-'’ineed. authoritatively. 
SAVE ONE-HALF 
Your Paint Bills 
Ingersoll Paints Proved Best by 65 Years’ Use. 
Only Paint Officially Endorsed by the Grange. 
From the Mill Direct to You at Factory Prices. 
Made with scientific accuracy from pure 
Pigments and Linseed Oil, thoroughly com¬ 
bined by machinery, ready for use. 
INGERSOLL PAINT BOOK FREE 
Tells the whole story—all about paint and painting 
for durability. How to avoid the trouble and expense 
caused by paints fading, chalking and peeling; valu¬ 
able information free to you, with Beautiful Sample 
Cards. If you want Paint, write me.* Do it now. 
I can Save you money. Satisfaction guaranteed. 
0. W. Ingersoll, 246 Plymouth St., Brooklyn, N.Y. 
BIG MONEY TO LADIES 
_ --- you 
preter. For full particulars and price lists, address 
■* THE GREAT AMERICAN TEA CO., 
R—33 Vesev Street. New York, N. Y* 
CORNED BEEF 
We use only FRESH BEEF, and then nothing 
but the plates. WE GUARANTEE THE 
QUALITY. Everybody orders again, as the 
CORNED BEEF is as we represent. Write for 
prices—will answer promptly. 
GEO. NYE & COMPANY 
_ Springfield, Mas s. 
RRflKFN nnmnFS-Wo offer an exceptional 
UnUIVLIi UUUIYILO trade ill good, clean, fresh 
broken cookies of the same high quality that has made 
our products famous. Sold in boxes of 30 to35 lbs. at 
$1.50 per box, f. o. b. Worcester. Cheek or money 
order must accompany order. 
New England Biscuit Co., Worcester, Mass. 
WOE 
Best and cheapest. 
Send for catalogue. 
BOOMER & B0SCHERT 
PRESS CO., 
X18 West Water St., 
siiucusk, N. y. 
MACHINERY 
Monarch 
Hydraulic 
Cider Press 
Great strength and ca¬ 
pacity; all sizes; also 
gasoline engines, 
steam engines, 
saw mills, thresh¬ 
ers. Catalog free, 
■ooarch Machinery Co., Room 161,39 Cortlandt St., Mu York. 
Try a Boss Cream Raiser 
* -— - - In your home, If not 
as represented return 
at our expense. More 
satisfactory than a 
8100 Separator. Runs 
Itself, raises cream 
quickly, Gets More 
Cream, keeps milk 
anil cream sweet dur¬ 
ing hotest weather.no 
skimming or crocks 
and pans to handle. 
60,000 Gravity Separators sold In 1906. More Boss than 
any other kind. Price S3.25 and up. Write today for 
free Catalogue. It will gave you money. 
BLUFFTON CREAM SEPARATOR CO. BOX M, BLUFFTON, 0. 
IDLE MONEY 
SHOULD EARN 
5 % 
Instead of keeping unemployed funds you 
expect to use later, let them bear earnings at 5# 
until such time as you are ready for them We 
can handle such funds as profitably for you as 
more permanent accounts. 
We are Paying 5?6 on Savings. 
Start any time—withdraw at 
your option. Earnings computed 
for each day. We will send you lull 
information and can probably re¬ 
fer you to patrons In your locality. 
Established 14 years. TInderNew 
York Banking Dept, supervision. 
Assets $1,750,000. 
Industrial Savings and Loan Co. 
5 Times Uldg.,Rroadn ay, .New York 
C HICLETS—That dainty mint-covered, candy- 
coated chewing gum. It takes two great big cleanly factories to 
keep abreast of the still growing demand for these pearl-like 
pellets of delight. Your neighborhood druggist or confectioner can sup¬ 
ply you if he will or send us a dime for a sample packet and a booklet. 
CHICLET PALMISTRY. Look at your hand! A square on the Mount of Jupiter (base of the 
first finger) shows capacity to command. 
If the Head Line (the second line from the base of the fingers running across the palm) is joined by a 
fork to the Life Line it means Good Fortune. 
When the Heart Line extends around the percussion (side of the hand) it shows a daring spirit. 
You can have a Chiclet Palmistry Chart FREE if you cut out this advertisement 
and mail it to us with your request before the end of the month. 
FRANK H. FLEER & CO., Inc., 527 No. 24th St., Philadelphia, U. S. A. 
